Description
Homemade Chicken Pot Pie with Biscuits is the ultimate comfort food, perfect for chilly evenings or family gatherings. This delightful dish features tender chicken and fresh vegetables enveloped in a rich, creamy filling, topped with flaky, buttery biscuits. Easy to prepare and customizable, it’s sure to bring warmth and joy to your table with every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups chopped carrots
- 1 cup frozen peas
- 1 cup chopped celery
- 1 yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tsp olive oil
- For the Biscuits: 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup unsalted cold butter (cubed)
- 3/4 cup milk
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, cook chicken until browned (6-7 minutes per side). Shred once cooled.
- Sauté onion, carrots, celery, and peas in the same skillet with olive oil until softened (about 5 minutes).
- Add flour to the veggies and stir well. Gradually pour in chicken broth while stirring until thickened (about 3 minutes). Stir in heavy cream.
- Mix shredded chicken into the filling; season with salt and pepper. Pour into prepared baking dish.
- For the biscuits, mix flour, baking powder, and butter until crumbly. Add milk until just combined; drop spoonfuls onto the filling.
- Bake for 25-30 minutes until biscuits are golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg